Cheesy Paneer Pav Bhaji Dip
Warm, cheesy paneer pav bhaji baked until bubbly — a scoopable Indian fusion appetizer for parties, game night, or holiday trays.
Equipment
- Large skillet or kadai
- Oven-safe baking dish (2–3 quart)
- Food chopper (optional)
Ingredients
For the paneer pav bhaji base
- 3 tbsp butter Amul or salted butter works well
- 5–6 garlic cloves minced
- 1 tbsp ginger paste
- 3–4 green chillies adjust to taste; finely chopped
- 1 medium onion finely chopped
- 2 medium tomatoes finely chopped
- 1 bell pepper finely chopped
- 3 medium potatoes boiled and mashed or minced
- 1 small beetroot about ½ cup; boiled and minced
- 115 g paneer 4 oz; crumbled
- ⅓ cup green peas fresh or frozen
- ½ cup sour cream at room temperature
- ½ cup cottage cheese or cream cheese at room temperature
- 1 cup shredded mixed cheese mozzarella + cheddar; divided
- ¼ cup milk plus more if needed
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 2 tbsp pav bhaji masala
- Salt to taste
- ¼ cup cilantro leaves chopped, plus extra for garnish
For baking the dip
- ½ cup shredded mixed cheese for topping
- ½ cup cilantro for topping; finely chopped
Instructions
Prep vegetables and paneer
- Boil potatoes and beetroot until fork-tender. Peel the beet, then mash or mince potatoes and beet with a fork or food chopper until fine and even.
- Finely chop onion, tomatoes, and bell pepper. Crumble paneer. Bring sour cream and cottage cheese to room temperature so they blend without clumping.
Cook the bhaji base on the stovetop
- Heat butter in a large pan over medium heat. Add garlic, ginger paste, and green chillies. Sauté 30 seconds until fragrant.
- Add onion and cook until soft and translucent, 4–5 minutes.
- Add tomatoes and cook 2–3 minutes until jammy.
- Stir in bell pepper and green peas. Cook 2–3 minutes, keeping a little bite in the pepper.
- Add mashed potatoes and a small pinch of salt. Cook 2–3 minutes, mashing gently.
- Fold in crumbled paneer and minced beetroot. Cook 2–3 minutes until uniform and tinted that classic pav bhaji red.
- Lower the heat. Stir in sour cream and cottage cheese until smooth.
- Add about ¾ cup shredded cheese (reserve the rest for topping). Pour in milk a little at a time until thick and scoopable, not soupy.
- Add turmeric, red chilli powder, cumin powder, coriander powder, and pav bhaji masala. Sauté 1 minute. Stir in cilantro, taste, and adjust salt.
Bake the dip
- Preheat the oven to 200°C (400°F). Lightly grease a baking dish and spread the mixture evenly.
- Top with remaining ½ cup cheese and extra cilantro.
- Cover with parchment or foil and bake 20 minutes. Uncover and bake 5 minutes more. Broil on high 1–2 minutes until golden and bubbly. Watch closely.
- Rest 10 minutes before serving.
Notes
Finely minced vegetables matter. A food chopper gives restaurant-style texture; uneven chunks make a grainy dip.
Bring sour cream and cottage cheese to room temperature before adding to the pan. Cold dairy can curdle on contact with heat.
Add milk slowly. If the bhaji looks loose before baking, skip extra milk. It loosens again in the oven.
Make ahead through the stovetop steps, refrigerate up to 2 days, then top with cheese and bake when guests arrive.
Air-fryer shortcut at 175°C (350°F) for 8–12 minutes until hot and melted.
Leftovers keep 4–5 days refrigerated. Reheat gently and stir in a splash of milk if needed.
Pair with cucumber raita on the tray for a cooling contrast.
Tried this recipe?Let us know how it was!